Coq au Vin
Main1 h 55 min4 porcionesMediaSobre esta receta
Un clásico atemporal de la cocina francesa campestre — pollo braseado lentamente en vino tinto con tocino ahumado, champiñones terrosos y cebollas perlas dulces hasta que queda tierno como para deshacerse. Esta versión casera accesible y bien comprobada ofrece un sabor profundo y rico sin técnicas intimidantes. Perfecta para una cena acogedora de fin de semana o un plato de cena elegante que prácticamente se prepara solo.
Instrucciones
- 1
Pat the chicken pieces completely dry with paper towels — this is key for a good sear. Season generously all over with kosher salt and black pepper. Preheat your oven to ![325°F].
- 2
In a large Dutch oven over ^[medium heat], cook the bacon lardons until crispy and the fat has rendered, about 6–8 minutes. Remove with a slotted spoon and set aside on a plate, leaving the fat in the pot.
- 3
Add the olive oil to the bacon fat and increase heat to ^[medium-high]. Working in batches to avoid crowding, sear the chicken pieces skin-side down for 4–5 minutes until deep golden brown. Flip and sear the other side for 2–3 minutes. Transfer seared chicken to the plate with the bacon.
- 4
Reduce heat to ^[medium]. Add the chopped yellow onion and carrots to the pot. Sauté in the remaining fat, scraping up any brown bits from the bottom, for about 5 minutes until softened. Add the garlic and tomato paste and cook, stirring, for 1 more minute until fragrant and the paste darkens slightly.
- 5
Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 1 minute to eliminate the raw flour taste. This will help thicken your sauce.
- 6
Pour in the entire bottle of red wine and the chicken stock, stirring to combine and scrape up any remaining browned bits. Add the thyme sprigs and bay leaf. Nestle the seared chicken pieces and reserved bacon back into the pot — the liquid should come about two-thirds up the chicken. Bring to a gentle boil.
- 7
Cover the Dutch oven with its lid and transfer to the preheated ![325°F] oven. Braise for 60–75 minutes, until the chicken is completely tender and the meat near the bone registers %[165°F] and pulls away easily.
- 8
While the chicken braises, melt 1 tablespoon of butter in a skillet over ^[medium-high heat]. Add the pearl onions and a pinch of sugar. Cook, stirring occasionally, for 8–10 minutes until lightly browned and just tender. Remove and set aside.
- 9
In the same skillet, melt the remaining 1 tablespoon of butter over ^[high heat]. Add the quartered cremini mushrooms in a single layer (work in batches if needed). Cook without stirring for 3–4 minutes until deeply browned on one side, then toss and cook 2 more minutes. Season with kosher salt and black pepper. Set aside.
- 10
Remove the pot from the oven. Carefully transfer the chicken pieces to a clean plate. Discard the thyme sprigs and bay leaf. Using a ladle, skim any excess fat from the surface of the braising liquid.
- 11
Place the Dutch oven on the stovetop over ^[medium-high heat]. Simmer the braising liquid for 10–15 minutes, stirring occasionally, until it reduces and thickens to a glossy, sauce-like consistency that coats the back of a spoon. Taste and adjust seasoning with kosher salt and black pepper.
- 12
Return the chicken, sautéed cremini mushrooms, and pearl onions to the pot. Gently stir to coat everything in the sauce and heat through over ^[medium-low heat] for 5 minutes. If using, swirl in the cold tablespoon of butter off the heat for an extra glossy, velvety sauce.
- 13
Serve straight from the Dutch oven, garnished with fresh chopped flat-leaf parsley.
